1 c Starter
4 c All-purpose flour, divided
3 c Sugar, divided
2 1/2 c Milk, divided
1 c Vegetable oil
3 Eggs
1 ts Vanilla extract
1 c Chopped nuts
2 ts Sinnamon
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1 pk Lg. instant vanilla pudding
Solid shortening
Cinnamon sugar
DO NOT USE A METAL SPOON, METAL BOWL OR METAL PAN! DO NOT REFRIGERATE!
Day 1 – Do nothing Day 2 – Stir starter with wooden spoon Day 3 – Stir
starter with wooden spoon Day 4 – Stir starter with wooden spoon Day 5 –
Stir starter with wooden spoon Day 6 – Add 1 cup plain flour, 1 cup sugar
and 1 cup milk; stir with
: wooden spoon Day 7 – Stir starter with wooden spoon Day 8 – Stir
starter with wooden spoon Day 9 – Stir starter with wooden spoon Day 10 –
Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with
: wooden spoon
Pour into three 1-cup containers. Keep one for yourself and give the other
two to friends with a copy of this recipe.
TO BAKE BREAD:
Pour the remainder of the starter into a large glass or plastic bowl. Add 1
cup oil, 1/2 cup milk, 3 eggs and 1 teaspoon vanilla. Mix thoroughly with
wooden spoon.
In a separate glass or plastic bowl, mix together 2 cups plain flour, 1 cup
sugar, 1 cup chopped nuts, 2 teaspoons cinnamon, 1 1/2 teaspoons baking
powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1 large box instant
vanilla pudding.
Add dry ingredients to wet ingredients and mix thoroughly by hand. Do not
use electric mixer.
Pour into 2 large or 4 small loaf pans, which have been well greased (with
solid shortening) and generously sprinkled with cinnamon sugar. Sprinkle
extra cinnamon sugar on top. Bake at 325=F8 for about 1 hour for large
pans or about 40 minutes for small pans.
Yields
2 Loaves